Beef Potato One Pan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound Russet Potato, peeled and diced into chunks about ½ inch
02 -
1 pound Ground Beef (choose from chuck, sirloin, or round)
03 -
1 tablespoon Olive Oil or any cooking oil you like
04 -
½ tablespoon Worcestershire Sauce
05 -
3-4 Garlic Cloves, finely minced
06 -
¼ teaspoon Black Pepper
07 -
1 tablespoon Tomato Paste
08 -
1½ teaspoons Salt (preferably kosher salt)
09 -
½ cup Beef Broth
10 -
1 Small Onion, chopped finely
11 -
1 tablespoon Fresh Parsley, optional for topping
# Instructions:
01 -
In a big pan, warm up the oil over medium-high heat. Once it’s hot, toss in the ground beef. Sprinkle some salt and pepper over it. Spread the beef out evenly in the pan and don’t stir it for 3 minutes.
02 -
Stir the beef around, breaking it up as you go, and let it cook another 2 minutes until golden brown. If there’s too much fat in the pan, pour some out.
03 -
Mix in the onions with the meat and cook them together, stirring often, for about 3 minutes.
04 -
Toss in the garlic and tomato paste. Stir well so everything mixes together, then let it cook for 1 to 2 minutes.
05 -
Add the potatoes alongside the broth and Worcestershire sauce. Stir so it’s all combined. Once you hear sizzling, cover it up and lower the heat to medium-low.
06 -
Let it cook gently for 20-25 minutes until the potatoes are soft when poked with a fork or knife. Stir every now and then so they don’t stick.
07 -
Taste your dish and add a touch more salt if needed. We used about ¼ teaspoon extra for ours.
# Notes:
01 -
Gently stir once potatoes start softening to keep them from breaking apart.
02 -
Leave the pan uncovered for a few minutes at the end if you want less sauce.
03 -
For garnish, parsley can be swapped with chives, cilantro, or green onions.
04 -
If needed, red or yellow potatoes can replace russet ones.